Go Back
–+ servings
Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze for Elegant Treats

Delightful Mini Lemon Cakes with Lavender Glaze, perfect for any occasion and easily adaptable for gluten-free baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour if desired.
  • 0.5 teaspoon Kosher Salt Use table salt if kosher is unavailable.
  • 0.25 teaspoon Baking Soda Ensure it's fresh for best results.
  • 0.5 cups Unsalted Butter (softened) Substitute with coconut oil for dairy-free.
  • 0.5 cups Granulated Sugar
  • 0.25 cups Light Brown Sugar Coconut sugar can be used as a substitute.
  • 2 tablespoons Grated Lemon Zest Use fresh lemons for best flavor.
  • 2 large Eggs (at room temperature) Flax eggs can be used for a vegan option.
  • 0.5 cups Sour Cream (room temperature) Plain yogurt is a good alternative.
  • 0.5 cups Whole Milk (room temperature) Consider almond or oat milk as non-dairy options.
  • 1 teaspoon Vanilla Extract Opt for fresh vanilla bean for enhanced flavor.
For the Lavender Glaze
  • 0.25 cups Whole Milk Substitutions for non-dairy options still apply.
  • 2 tablespoons Dried Culinary Lavender Ensure it's food-grade.
  • 1 cups Powdered Sugar Make sure it’s leveled.
Optional Garnish
  • to taste Edible Flowers Enhance visual appeal.

Equipment

  • Stand Mixer
  • Mini Cake Trays
  • Mixing Bowls
  • whisk
  • Measuring Cups
  • measuring spoons
  • spatula

Method
 

Step by Step Instructions
  1. Preheat your oven to 325°F (165°C) and coat mini cake trays with baking spray.
  2. In a bowl, whisk together flour, salt, and baking soda.
  3. In a stand mixer, cream together the butter, granulated sugar, and brown sugar.
  4. Add eggs one at a time, mixing until incorporated.
  5. Combine sour cream, milk, and vanilla separately, then add to the mixer.
  6. Gradually add the dry ingredients and mix gently.
  7. Fill the mini cake trays two-thirds full and tap to release air bubbles.
  8. Bake for 18-20 minutes and check for doneness.
  9. Allow the cakes to cool in the trays for 10 minutes before inverting onto a rack.
  10. For the glaze, microwave milk, add lavender, steep for 10 minutes, then strain.
  11. Whisk powdered sugar with lavender milk and vanilla until smooth.
  12. Drizzle glaze over cooled cakes and let set.
  13. Garnish with additional lemon zest and edible flowers before serving.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best texture. Avoid overmixing to keep the cakes tender. Use culinary-grade lavender only.

Tried this recipe?

Let us know how it was!